Ingredients:

1 ltr. milk

half cup lemon juice

1 cup sugar

700 ml. milk

1 tsp. cardamom powder

Directions:

1. First boil one ltr. milk, after one boil. Take lemon juice add equal quantity of water to it, now pour this into the boiled milk, keep stirring the milk, than milk will curdled up, if not then add one more spoon of lemon juice, and turn off the flame.

2. Now pour the curdled milk in the cheese cloth, wash the chenna well in running water so that lemon taste remove well.

3. Now squeeze the chenna cloth well and hang it for 30-60 minutes.

4. Take the chenna out of Cheese cloth, knead it properly because if you did not knead it well than it will not bind up well. When your palm feel greasy that's the perfect chenna to make rashgulla.

5. You can add 1 spoon semolina to bind the chenna. Now make small balls out of chenna, put them a side.

6. On medium flame take a large pan add milk, boil 700 ml. milk add sugar to it, boil till it reduces about to 500 ml., add Cardamom powder.

7. Now add chenna balls into this, cover the pan with the lid for 10-15 minutes. The balls will become double in size, once the rashgulla get cooked turn off the flame.

8. Let the milk get cool. Once milk cooled down put the rashgulla into the fridge. Enjoy chilled rashgulla.

Bon Appetit!